LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Limoncello Cheesecake Squares
| Limoncello Cheesecake Squares | Print |
Recipe By: Alice Morrow
Limoncello Cheesecake Squares
Ingredients
- PAM
- 1 (8 oz.) package of purchased biscotti, plain or chocolate
- 6 T. unsalted butter, melted
- 3 T. grated lemon zest
- 1 (12-oz.) container fresh whole milk ricotta, drained, room temperature
- 2 (8-oz.) pkg. cream cheese, room temperature
- 1 ¼ c. sugar
- ½ c. Limoncello liqueur
- 2 t. vanilla extract
- 4 large eggs, room temperature
Instructions
- Preheat oven 350. Spray bottom of 11x9” baking pan with PAM.
- Finely grind biscotti in food processor.
- Add melted butter and 1 T. of the lemon zest to the food processor. Pulse until crumbs are moist.
- Press crumb mixture over bottom of pan (not on sides).
- Bake until golden brown for about 15 minutes. Cool completely.
- Blend ricotta in clean food processor until smooth.
- Add cream cheese and sugar and blend well. Stopping the processor occasionally and scraping down the sides of bowl.
- Blend in limoncello, vanilla and remaining 2 T. lemon zest.
- Add eggs, one at a time. Pulse just until blended. Scrape sides as needed.
- Pour cheese mixture over crust.
- Place the baking pan in a larger roasting pan. Pour enough hot water in pan to come halfway up sides of the dish you are baking.
- Bake until cheesecake is golden and center moves slightly when pan is gently shaken, about 1 hour. Cake will become firm when it is cold.
- Transfer cake to rack and cool for 1 hour. Refrigerate for at least 8 hours and up to 2 days. Cut into squares and serve.
Notes
*****Truly a very refreshing and different dessert.
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